INGREDIENTS

INSTRUCTIONS

To make amazing salmon on a grill, with an absolute minimum of hassle and,
for that matter, ingredients:
Take Salmon fillets, Brush both sides with Olive oil. On the non-skin
side, use Freshly ground black Pepper to taste
Heat up a grill, preferably with a bit of mesquite (I use Kingsford
briquets with the mesquite built in).
After its hot, drop a tsp. of olive oil right onto the coals (it'll catch
on fire).  Now put the fish, _flesh_ side down, on the grill, and put on
the grill cover -- this'll put out the fire, and make it smoke like crazy.
(If the fire doesn't go out, close the air vent for a few seconds until it
does. Now move around the salmon a bit with a spatula to keep it from
sticking.
After 2 minutes, turn the salmon over -- the top surface should be a bit
cooked looking, but probably not brown except on the grill lines.  Put
Maille Honey Dijon Mustard on the top of the salmon == no other ingredients
at all! Move the salmon a bit to keep from sticking, and keep the cover on
or the grill will keep bursting into flame. Cook for about 5-8 more
minutes, depending on thickness and how well you like your salmon done. The
skin will be quite crispy when you're done, and the salmon will have a
sweet, smoked mustard glaze on it.
This always gets raves --- don't tell 'em how easy it is!
KENF@ADVTECH.USWEST.COM
(KEN FRICKLAS)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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